2024 Pinot Noir
We’ve been on the lookout for Pinot fruit since the last release of Pinot Noir in 2021.
David Rado at Pemberley of Pemberton was kind enough to sell us some (we begged) from his new vineyard in-between Manjimup and Pemby. This gravelly site produces dense, full-bodied Pinot Noir clone 114, one of the clones from Morey-Saint-Denis in Côte-d’Or, Burgundy.
The aim was to make a bright, summer style of Pinot. We left 10% of the batch as whole bunches with the remaining 90% destemmed on top. Matured for 8 months in a mix of barrels, its layered with sexy oak, smokiness and red currants.
This wine looks amazing after 15 minutes in the fridge and pairs up perfectly with duck, charcuterie, and smoked cheeses.
We’ve been on the lookout for Pinot fruit since the last release of Pinot Noir in 2021.
David Rado at Pemberley of Pemberton was kind enough to sell us some (we begged) from his new vineyard in-between Manjimup and Pemby. This gravelly site produces dense, full-bodied Pinot Noir clone 114, one of the clones from Morey-Saint-Denis in Côte-d’Or, Burgundy.
The aim was to make a bright, summer style of Pinot. We left 10% of the batch as whole bunches with the remaining 90% destemmed on top. Matured for 8 months in a mix of barrels, its layered with sexy oak, smokiness and red currants.
This wine looks amazing after 15 minutes in the fridge and pairs up perfectly with duck, charcuterie, and smoked cheeses.
We’ve been on the lookout for Pinot fruit since the last release of Pinot Noir in 2021.
David Rado at Pemberley of Pemberton was kind enough to sell us some (we begged) from his new vineyard in-between Manjimup and Pemby. This gravelly site produces dense, full-bodied Pinot Noir clone 114, one of the clones from Morey-Saint-Denis in Côte-d’Or, Burgundy.
The aim was to make a bright, summer style of Pinot. We left 10% of the batch as whole bunches with the remaining 90% destemmed on top. Matured for 8 months in a mix of barrels, its layered with sexy oak, smokiness and red currants.
This wine looks amazing after 15 minutes in the fridge and pairs up perfectly with duck, charcuterie, and smoked cheeses.
The first Pinot Noir made by LSM, it is something that was thought about for a while but until we could find the right fruit it was just an idea.
Sourced from David Rado at Pemberley of Pemberton. It is 100% clone 114, one of the clones from Morey-Saint-Denis in Côte-d’Or, Burgundy. We chose this clone as it has good structure but also is well known for its bright, juicy fruit qualities.
As the aim was to make a bright, summer style of Pinot we left 10% of the batch as whole bunches with the remaining 90% destemmed on top. Left untouched to soak for 5 days and then hand plunged for 10 days following. Basket pressed after 20 days on skins to a mix of barrels.
Matured for 8 months before blending and bottling without the use of any fining agents (vegan friendly) unfiltered so some slight sediment may still remain.
This wine looks amazing after 10-15 minutes in the fridge and pairs up perfectly with duck, charcuterie, picnics and straws (reusable of course)
